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Cream together butter and sugars until light and fluffy.
Beat in egg, vanilla, and sourdough discard until combined.
Mix in flour, baking soda, and salt until just incorporated. Add flour slowly adding in enough that the dough does not feel sticky to the touch. I use 2 ¾ cups plus 2 Tbsps extra.
Fold in chocolate chunks and any other mix-ins. You can replace some of the chunks with sea salt caramel chips or heath bits.
Line a Tupperware with wax or parchment paper and scoop dough into 24 small dough balls. Refrigerate for at least 30 minutes or even better overnight. (You can also refrigerate the dough and scoop it after cooling but the dough will be harder to work with.)
Preheat oven to 350F. Line a baking sheet with parchment paper.
Bake cookies for 8-10 minutes. Pull cookies when they are slightly browning on the edges and the top is losing its glossy sheen. Let cool for 2-3 minutes and then move to a cooling rack.